Valentines Part 1: Custard Cream Hearts

With it being Valentines and all tomorrow I thought a two part Valentines recipe special in is order, yes? Cause who doesn’t like spoiling themselves on Valentines? Or any day of the week in fact!
These can be made any day of the week and you don’t need a loved one to make these dreamy little biscuits.

(Okay I know the picture isn’t too appealing but trust me these taste soo good!)

Sylvia Walsh 2011 ©


175g Plain Flour
3 tablespoons Birds Custard Powder (Or Cocoa Powder of you prefer Bourbons!)
1 teaspoon Baking Powder
50g Unsalted Butter
50g Vegetable Shortening
1 Tablespoon of Milk (to bind)
1 Large Egg
3 tablespoons Caster Sugar

Custard Cream:

1-2 Tablespoon Bird Custard Poweder (Or Cocoa Powder if you prefer Bourbons!)
100g Icing Sugar
50g Butter
1 teaspoon boiling water

Preheat the oven to 180’c/gas mark 4. To make the biscuits put the flour, custard powder and baking powder together in a bowl and mix together well.
Add the softened butter in smallish cubes and also add the vegetable shortening  in heaped teaspoonfuls, blending and rubbing the mixture with your fingers to create a crumbly texture. Tip in the sugar and mix together again. Add the beaten egg and the tablespoon of milk to bind the ingredients together. Go cautiously, you may not need all the milk or you may need a little more milk to bind together. Mix well until it all clumps together into a large ball. Push the ball into a flat disc,wrap in clingfilm and place into the fridge for roughly 20 minutes.

Roll ball out to a thickness of about 4mm onto floured surface. Using a heart shaped cookie cutter cut out your shapes. Make sure you have an even amount as you will be sandwhiching them together later, I made enough to have 14 for Shane and about 10 left over for home. Using a Kebab skewer prick the outside edges of the heart shapes over all the biscuits. Cook on a lined baking tray for about 8-12 minutes till golden. Because the biscuits are thin they will burn quicker so check your biscuits every 5 minutes and turn them around in the oven. Bring the biscuits onto a wire rack and leave to cool.

Making the custard cream:
Put the custard powder and icing sugar together in a bowl and give it a mix. Next add the butter in small cubes and mix together well until you have a smooth but thick cream. Using a teaspoon of boiling water mix it in with the custard cream to make it easier to spread. Your custard cream is ready to use!

After the biscuits have cooled use a teaspoon’s worth of cream to gently sandwich each biscuit together by gently spreading the layer of cream on the un-pricked sides of the biscuits and wiggling a matching top on to it. All done!

I placed the biscuits in the fridge for about ten mutes to help set the cream, or you could just serve them up straight away with a hot cup of tea:) Enjoy!
Sylvia Walsh 2011 ©


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